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Pork Tenderloin with Cranberry Sauce Recipe

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Our Test Kitchen came up with this easy, elegant entree. The pork medallions are so pretty on the table.

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Pork Tenderloin with Cranberry Sauce Recipe

Prep: 20 min. Cook: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

2 pork tenderloins (1 pound each)
Salt and pepper to taste
2 teaspoons butter
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup cranberry juice
1/3 cup heavy whipping cream
1/4 cup Burgundy wine or additional cranberry juice
1-1/2 teaspoons cornstarch
1/4 cup unsweetened apple juice

Directions

Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm.
In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork. Yield: 6 servings.

Nutritional Facts 1 serving (6 slices) equals 363 calories, 11 g fat (6 g saturated fat), 106 mg cholesterol, 95 mg sodium, 33 g carbohydrate, 1 g fiber, 30 g protein.

Originally published as Pork Tenderloin with Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p150

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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